Updated on by Raks Anand 10 Comments
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Kondakadalai kuzhambu with the cute little karuppu kondakadalai (kala channa/ black chickpeas).
I used to have this in my childhood and it was not my favorite then. Usually everyone makes kodakadalai kuzhambu by adding ground coconut paste in the kuzhambu. But we add chopped coconut bits to the kuzhambu. I never liked that coconut bits those days. But I like it now. In fact I tried this kuzhambu just to add those coconut bits in the kuzhambu. My MIL also makes the same way with coconut bits. This is kuzhambu that goes perfectly with rice.
Kondakadalai kuzhambu with coconut bits - Full video and step by step pictures recipe. I usually make kuzhambu with legumes like mochakottai, karamani similar way by roasting and pressure cooking. This time, tried soaking overnight and made. You can try either way.
Check the notes for variations. I love this kuzhambu for two reasons, one is I love kuzhambu than sambar. It is really tangy and satisfying to have for lunch with rice. The other reason why I love kondakadalai kuzhambu is the coconut bits. The thengai pal added to the kuzhambu is really flavourful and gives a nice texture in this kuzhambu.
Similar kuzhambu : Check myKaramani kuzhambuandMochai kuzhambutoo.
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5 from 4 votes
Kondakadalai kuzhambu
Learn how to prepare kondakadalai kuzhambu with full video, step by step pictures. It is also known as karuppu kondakadalai (kala channa/ black chickpeas).
Course Main Course
Cuisine Indian, South Indian
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Soaking time 10 hours hours
Author Raks Anand
Servings 3
Cup measurements
Ingredients
- ¾ cup kondakadalai, Black chana
- 1 Onion
- 12 cloves Garlic
- 1 tablespoon Tamarind tightly packed
- 3 to 4 tablespoon Coconut chopped
- 3 teaspoon Sambar powder
- ¼ teaspoon Turmeric
- ¼ teaspoon Black pepper powder
- Salt
To temper
- 2 tablespoon Sesame oil
- ¾ teaspoon Mustard
- ½ teaspoon Fenugreek seeds
- 1 teaspoon Urad dal
- 2 teaspoon Toor dal
- 2 teaspoon Cumin seeds
- 1 Curry leaves sprig
Instructions
Soak chana overnight. Drain water, add enough water and little salt to it and pressure cook for 2 whistles in medium flame.
Soak tamarind in hot water for ½ hour and extract tamarind juice with 2 cups water.In a heavy bottomed pan, temper with the items given under ‘To temper’ table in order. Add garlic, cut into two and fry for a minute. Add finely chopped onion, fry till transparent.
Add tamarind extract, turmeric, sambar powder and required salt.
Add cooked chana, coconut, one more cup water and bring to boil.
Simmer until the kuzhambu thickens, lastly add black pepper powder and mix well.
Video
Notes
- You can add one finely chopped tomato after you fry onion.
- You can add finely chopped small onions in place of large onion.
- Instead of coconut bits, you can add ground coconut paste too.
- You can add a pinch of jaggery towards the end.
- Instead of soaking overnight, or forgot to soak, you roast well, pressure cook for 4 whistles and add to the kuzhambu.
- Adjust water consistency as needed
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Kondakadalai kuzhambu Method
- Soak chana overnight. Drain water, add enough water and little salt to it and pressure cook for 2 whistles in medium flame.
- Soak tamarind in hot water for ½ hour and extract tamarind juice with 2 cups water.
- In a heavy bottomed pan, temper with the items given under ‘To temper’ table in order. Add garlic, cut into two and fry for a minute. Add finely chopped onion, fry till transparent.
- Add tamarind extract, turmeric, sambar powder and required salt.
- Add cooked chana, coconut, one more cup water and bring to boil.
- Simmer until the kuzhambu thickens, lastly add black pepper powder and mix well.
Serve with rice and any mild kootu. The coconut adds a great texture to this kuzhambu, do try this way!
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Reader Interactions
Comments
Veena Theagarajan
Looks yum! love it the addition of Coconut bits
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Ruhi Saxena
This comment has been removed by the author.
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Ruhi Saxena
How to thicken the curry if coconut is not available?
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Traditionally Modern Food
Grt way to add benas into regular food.. Looks delicious
Reply
Raks anand
We are adding chopped coconut, not ground coconut. The spice powder (sambar powder) we use thickens the curry. Click on the ingredient to see the recipe for spice powder.
Reply
Gomathy Rajkumar
One of my favourite we had for lunch box with vazlakai puttu great combo
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Rajkumar Juriani
Recipes are excellent and effective for all learners ! Thanks a lot !
Reply
sai nirosha
Hi Raks i have seen you adding tamarind in many of your recipes. Many say that tamarind intake is not good for health.what is your opinion to this?
Reply
Raks anand
Too much of anything is not good. But we Indians esp south Indians use tamarind almost everyday in cooking. But that's how we are doing for ages and it has not affected us. This is because, we are using many other things along with this tamarind. Spices, or may be other ingredients, which could take out the acidity in tamarind and it does not affect our body in any way. This is my understanding and I could be wrong too.
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பேனாவும் நானும்...
Tried it.. 🙂 usually I don't like my cooking, but I really loved it..
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